Cut excess fat from roast. Place in a large (6+ quart) slow cooker. Add remaining ingredients. Cover and cook on low for 8 to 10 hours (if your slow cooker is one of the newer, post 1990, models, then you may want to check it at 6 hours). Serve with broth spooned over meat and vegetables. You can use any extra broth from this roast as a base for soups, gravies, or any recipe calling for beef broth.